The Forge
432 41st St. (Pinetree Ave.)
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Miami Beach, FL 33140
305-538-8533 | Make Restaurant Reservations
Cuisine
Open
Dinner nightlyFeatures
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Entertainment
- Open late
- Valet parking
- Jackets suggested
Wine
Great Wine List* Click here for rating key
This Miami Beach landmark, owned and operated by second-generation jet-setter Shareef Malnick, has been open for over three decades. But the sprawling space still pulses nightly with an assortment of celebs-wannabes and their entourages. Infamous for its ornate décor and club-like ambience, this is the perfect backdrop for a film noir. Kitschy? Deliciously so. As for the food, it’s similarly larger-than-life regarding portions (and size of check) and luxury of ingredients---like the famed strip “super steak” and signature super-flavorful deckle, similar to a hanger steak. But the cooking is inconsistent; you may have to send your meat back repeatedly, till the kitchen gets it right as ordered. Further, many preparations seem overwrought, geared less to their top-end ingredients than to the place’s over-the-top décor---like coldwater oysters pristine enough to need barely a squirt of lemon, which come instead with six different Asian or Latin sauces. High octane cocktails, and one of the most extensive wine lists in South Florida, render the forgettable food forgotten. True hedonists will enjoy a Cuban cigar with a Cognac in the lounge after dinner (regulars store their collections in private lockers in the giant humidor).
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This Miami Beach landmark, owned and operated by second-generation jet-setter Shareef Malnick, has been open for over three decades. But the sprawling space still pulses nightly with an assortment of celebs-wannabes and their entourages. Infamous for its ornate décor and club-like ambience, this is the perfect backdrop for a film noir. Kitschy? Deliciously so. As for the food, it’s similarly larger-than-life regarding portions (and size of check) and luxury of ingredients---like the famed strip “super steak” and signature super-flavorful deckle, similar to a hanger steak. But the cooking is inconsistent; you may have to send your meat back repeatedly, till the kitchen gets it right as ordered. Further, many preparations seem overwrought, geared less to their top-end ingredients than to the place’s over-the-top décor---like coldwater oysters pristine enough to need barely a squirt of lemon, which come instead with six different Asian or Latin sauces. High octane cocktails, and one of the most extensive wine lists in South Florida, render the forgettable food forgotten. True hedonists will enjoy a Cuban cigar with a Cognac in the lounge after dinner (regulars store their collections in private lockers in the giant humidor).


